Goulash With Mushrooms

Ingredients

1 large leek

2 small head of onion

3 garlic cloves

2 red peppers

400 g mushrooms

200 ml tomato juice without sugar

1 teaspoon paprika

sea salt

allowed oil for frying

1 medium cauliflower

pepper

Preparation

Peel leek and onion and cut into cubes and mash garlic. Peel red peppers from the stew and the ribs and cut into large cubes. Small mushrooms leave whole and larger cut into halves or quarters. On a little oil fry onion and leek to soften. Add red peppers and fry occasionally stirring until half-softened. Add mushrooms and cook while the excess liquid does not evaporate. Pour tomato juice, add paprika, little salt and pepper per taste. Cook until you get the desired density. Peel cauliflower from the root and cook its florets into salted water, drain it and mash it. Salt per taste and serve as puree with goulash.